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| Regulation of characteristics of the smell of oil-tea camellia seed oil before and after heating |
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| KeyWord:oil-tea camellia seed oil temperature volatile component electronic nose GC-MS |
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| Abstract: |
| The overall smell and volatile components of oil-tea camellia seed oil under different heating conditions were analyzed by electronic nose and gas chromatography - mass spectrometry (GC-MS). The results showed that the differentiations of smell components in oil-tea camellia seed oils at different temperatures were good by electronic nose. The oil-tea camellia seed oil smell profile was stable with the heating time prolonging at low heating temperature (30-90?℃), while the smell profile was divergent with the heating time prolonging after heating for 20 min at high temperature (120-150?℃),which was in accordance with determination results of GC-MS. The model set up by electronic nose could quantitatively forecast the heating temperature and time heating of unknown oil-tea camellia seed oil. Using the model of heating temperature, when the heating time were 20 min and 40 min, the relative deviation were 7.9% and 3.6% respectively,while using the model of heating time,when the heating temperature were 60?℃ and 90?℃, the relative deviation were 14.0% and 11.3% respectively. The GC-MS results showed that the contents of heterocyclic, partial acid, aldehyde and alcohols in volatile components of oil-tea camellia seed oil increased after heating, the contents of hexanal, cyclopentane and cyclooctane increased firstly then decreased with heating temperature increasing, and the contents of octenal and 2,4-nonadienal decreased with heating temperature and heating time increasing, which were originated from oxidation degradation of fat, the Strecker degradation of amino acid or Maillard reaction, etc. |
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